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There are several dried herb and spice mixes that could be used in place of thyme in a recipe.

Herbs and spices can get wet if condensation forms when a cold container from your refrigerator or freezer is left open in a humid kitchen. Substitutes for dried thyme If your recipe calls for dried thyme but you are out, there are some other options in addition to the dried form of any of the herbs listed above. When using them, measure right out of the refrigerator and return immediately. Dried herbs have a more concentrated flavor than fresh herbs, so less is required when cooking. Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates. 1 Tbsp of fresh herb 1 tsp of dried herb.

Always use a dry spoon to remove from container and don’t sprinkle directly into a steaming pot to prevent steam from entering the container. Usage: Take care to prevent liquids from entering the container while using and the lid is open. However, heat and water vapors rise from the stovetop and can seep into and adversely affect the integrity of your spices if your containers aren't air tight. Keeping them near or especially over the stove is probably the most common place to store your herbs and spices because that’s where you most often use them. In addition, herbs, chilis and spices lose flavor more quickly when they’re exposed to heat because the oils dry out. This means you shouldn’t store them near a dishwasher or sink. Storage: Store in a tightly-covered container in a cupboard or drawer away from moisture. To test whole spices, such as peppercorns and cinnamon sticks, crush or break them to release their aroma.īuy Smaller Quantities: For herbs and spices you only use occasionally or don’t yet know how quickly you will go through them, buy smaller quantities to keep them fresh until you can use them up. Here are some tips to help you keep your herbs and spices fresh.įreshness Test: If it smells strong and flavorful, it’s probably still potent. To extend the life and flavor of your spices, proper storage is critical. As a general rule, dried herbs and ground spices keep for 1 year and whole spices for about 2 years.